Sardinian Lobster Spaghetti Food

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SARDINIAN LOBSTER SPAGHETTI



Sardinian Lobster Spaghetti image

This recipe is very similar to that served at L'Oasi restaurant in the Costa Smeralda region of Sardinia, Italy. The simple sauce can be also made with shrimp, prawns or crab instead of the lobster, or even on it's own!

Provided by Lostfairy

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 garlic clove, Peeled And Minced
1/4 cup finely chopped onion
2 tablespoons butter
1/2 cup brandy (Or Vermouth Or Dry White Wine)
1 (14 ounce) can crushed imported tomatoes
salt & pepper
1 dash red pepper flakes (optional)
1/4 cup heavy cream
1/4 cup chopped parsley
3 cups cooked lobster meat, chopped into 1 inch pieces
1 lb spaghetti

Steps:

  • Heat the butter in a saucepan, and once sizzling add the onion and garlic.
  • Cook for about three minutes and then add the brandy. Cook until the brandy has almost completely evaporated.
  • Add the tomatoes, salt, pepper, red pepper flakes if using, and half the parsley. Cook for about 20 minutes or until thickened.
  • Stir in just enough of the heavy cream to turn the sauce a dark coral pink color. Stir in the lobster meat, and keep warm.
  • Cook the spaghetti until it is al dente. Drain. Toss the pasta with the lobster sauce, and serve garnished with a sprinkling of the remaining chopped parsley.

LOBSTER SPAGHETTI



Lobster Spaghetti image

This is a very simple Lobster Spaghetti recipe. I found this on the Olive Garden website. I've tweaked it slightly for our taste. My husband and I both love anything with lobster and anything with pasta. I purchase Lobster Tails when my market puts them on sale and take them home and freeze them until time comes to make this wonderful dish.

Provided by By The Lake

Categories     < 4 Hours

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

2 lobsters (1.5 lbs each) or 2 lobster tails
3 tablespoons extra-virgin olive oil
1 medium vidalia onion, minced
1 tablespoon garlic, chopped
1/4 teaspoon crushed red pepper flakes
1 cup white wine
1/4 cup sherry wine
1 (12 ounce) package fresh spinach
5 roma tomatoes, diced
1/4 cup cold butter, cut into pieces
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
12 ounces spaghetti, cooked according to package directions

Steps:

  • HEAT water in a very large stock pot until boiling.
  • PLACE 1 lobster, head first, into boiling water. Allow to boil for 10 minutes. Remove from water and allow to cool slightly. Repeat process for other lobster. Once lobsters are cool enough to handle, cut lobsters in half lengthwise. * IF USING lobster tails, place both into boiling water. Allow to boil for 5 to 7 minutes. Remove from water and allow to cool slightly.
  • COMBINE onion, garlic, and extra virgin olive oil in a separate large pan. Simmer for 5 minutes. Add crushed red pepper, white wine, sherry, and the halved lobsters OR lobster tails. Cover and allow to simmer for 10 minutes. Remove lobsters from the sauce.
  • TWIST off two front claws where they join the body. Using the back of a knife, crack claws and remove meat from tail and body. * IF USING lobster tails, remove the meat from the shells. If desired, cut the lobster tails into large chunks.
  • ADD spinach, tomatoes, and butter to sauce. Bring to a boil, lower the heat, and allow to simmer for 10 minutes. Add lobster tail and claw meat. Allow to cook for and additional 5 minutes. Season to taste with salt and pepper.
  • COAT cooked, drained pasta with the sauce, transfer to large bowl (or individual dishes), top with lobster and remaining sauce.

Nutrition Facts : Calories 737.6, Fat 24.2, SaturatedFat 9.2, Cholesterol 101.8, Sodium 684.7, Carbohydrate 77.8, Fiber 6.2, Sugar 6.3, Protein 29.2

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